Fruited wort extract



- pressings of any CARL RCH, 0Fy STAP'LETON, NEW krYORK.v

naman-:n rWon'r EXTRACT.

No Drawing,`

Be it known that LCARL BACH, a subject ol the King,r of Prussia, and residing at Stapleton, in the county ofltichniond, in the `State `ot' New York, haveinyented a certam new and useful Fruited fort Extract, of whicli the following is a specification, c

Mv invention relates tothe production of a neivl article of food from concentrated Wort extract freed of malt sugar, (maltose) and combined with other suitable food or iiavoring` ingredients, such asthe juices fof fruit,y

like vgrape jiiicemi'aspberry juice', strawberry juice,k 'or the juice of huclrleberr1esblack berries, apples, pears, peaches,in fact the.

juicy fruit.` I may yalso take the fruit itself, thoroughly dry it, kdis.- inregrate it and combine 1t with vthe concentrated wort extract free :of maltose andv bring themass into a :dry form ready .to be shaped into,tablets. Or again, I, mayk mix with the concentrated Wort free of maltose rcoinrninuted nuts, chocolate, or` other food ingredient suitable for the purpose.

It is well known thatfruit juices may be concentrated, preferably with anadditiou of cane sugar, to syrupy consistency, bottled, j

pasteurizi, i and preserved in this forniv for a relatively long period. If such a preparation were to be dried, however, by evapori-` nation in a vacuum pan, the result could only be accomplished bythe use of large quantities of sugar since'kthe fruit juices have very little body, `per se, and `inust be combined with sonic ingredient having la 'relatively heavy body of solids. Such asugary concentrate, however,` .is extremely sweet and 1s not desirable for that reason 1n some instances. j y

have found that a niort extract -can rbe readily dried and that it forms an excellent body for combining with fruit; juicesand.

concentrating or desiccating. A lplain wort extract, however, hasy a largejpercentageof maltose or malt sugar present andiyhile this does not preventndrying under .proper conditions, the product canbe kept dry only with 1the greatest difficulty` and bythe exercise of many rprecautions since the Vmaltose is extremelyy hygroscopic and upon expos sure to air rapidly takes up vthe in\.\isture in 'the air and becomes not yonly sticky but actually fluid to a syrupy'condition, While, in the latter condition, it soon decomposes Application filed November 9, 1915. Serial l1\1'o.60,585.fv

fi-ments. I therefore propose toremoiger (byweightLof residuelMThis tlie maltose 'from the Wort, while atthe same then dried, Vpreferably in "vacninu, untii i Specification of Letters Patent'. y "Patented, 8, 1.916.4

time preserving the. dextrins, alburninoids, mineral matters and-'other body iving constituents'of the .Wort,1and einplo this wort extractzin concentrated .form as the bodyA of my newfood product; l

In order to carry vout the process successfully, l, may proceed=for exampldxas follows: If fruit isthe substancetd, be conn bined with the 1 Wort extract, lit is first crushed in any suitable roller crusher,

i pressed, andthe juices collected .andput in coldstorage to prevent fermentation or other chemical changetaking place.

For the production of the Wot ext act, I proceed in the following Way:l I ake a\pro of Water for'each 100 poundsof 'grain or malt. The unmalted cereals 1I cook and gelatinize and then cool off to about 190.O l

r :portion of about 011e part of malt and three. parts `of uninalted cereals, (Wheat'iiour, rice A or cornj grits, etc.) and use abouta barel F. and add the'malted grain, bringing the w 4temperature of .the mass down to 165 to ,1700 F. vThis -temperature is maintained untily the starch present has been converted into dextrin and maltose, the donve'rsion being carefully observed and Watched by suitable tests 'so that the temperature may be raised to 180 F. and furtherdiastatic'action halted as soon. as the conversion is complete,

thus 4minimizing the quantity of maltose formed. The Inass yis .then zrun into a filter press and theliquld Wort from the ypress is Arun into 'a .vacuum .pan and, there couceu trated to a syrup. Thissyrup 1s now mixed e with pure'grain alcohol (of S() per cent. to

vper cent. purity),y a` snliicient quantity of the v.latter being employed. to combine with the` Water and malt sugar' present in the syrup. Preferably rlhe `alcohol is used in excess. `in order to ,completely vcombine with ithe water and at the 'saine-:time conif pletely dissolve the -nialtose iii the syrupy wort. As soon as this operation is complete, l separate the-alcoholic .maltose solution Vfrom-thevresidue which represents the whole extract f of :the .malted and kunlualted grains minus thehygroscopic malt-,sugar or maltose.

This residue is vthen dried,` driving ofi' any remaining; traces ofthe alcohol and Water; l After `this has ybeen vaccomphshed,-l'. pour upontbe mass the fruit juices in any desired proportion. For example, with grape juice, parts (hyweight) grapejuicey y to i() pound s.

has reached the desired consistency. This may he a syrup, a paste, or a substantially dry mass adapted to be rolled and stamped into tablet form.

`nsaead of eliminating the maltose, I may1 as an alternative disposition thereof, proceed as follows: After the Wort extract has been concentrated to syrupy consistency, I heat it in the vacuum pan, while constantly stirring, to a temperature of 100 to 120? ltaumur, corresponding to a pressure-of 20 To this end, the vacuum pan may be suitably arranged so that it may alternately serve as a pressure kettle. This treatment continued for one to two hours until complete caramelization of the mal tose takes place, thus converting the extract to a caramclized Wort free of malt sugar. In this ca amelized form the maltose is :far less hygroscopic than in its normal state. This caramelized concentrated Wort in syrupy form is then mixed with fruit juices and evaporated to syrup or other condition, as

preferred. If'dried, the mass may he cnt into tablets which if exposed to the air are in no danger of becoming sticky or semiliquid, as would he the case were the hygroscopic maltose present.

The uses to which the product may be pnt are various. The tablets may be dissolved in water to form a beverage or they may be eaten as a lozenge or other form. The pasty product may he used as a jam for thetahle or as a ller for cakes. The syrupy product may be used in much the same manner as molasses or maple syrup, differing from both, however, in that it is not sweet (except for the fruit sugars) and that it possesses more nutrition. y

'I do not limit my invention to the specific co'ml'iositions above mentioned, Which may be variously modified as will readily occur to those skilled in the art. Thus, a slight percentage ot 1naltose-say up to 1 0 per cent-may be permitted to remain 1n the -product without materially altecting the result'which I attain.

therein, together With a suitable food ingre- `dient mixed therewith.

3.` A food prepa ation having as :'L. essential ingredient thereof a concentrated wort extract having less than ten per cent. maltose therein and a suitable fiavoring substance mixed therewith.

4; A food preparationhaving as an essential ingredicnt thereof a concentrated- Wort extract having less than ten ,per cent. mal- "tose therein and' combined with afruit preparation.

5. A food preparation having as an essential ingrcdient thereof a concentrated Wort extract having less than ten per cent. maltose therein and in the? form of a dry'tablet. 6. A food preparation having as an esse11- tial ingredient thereof a. concentrated wort extract having less than ten per cent. mal.- tose therein flavored with fruit and in the form of a dry tablet soluble in Water. Y

7. A food preparation having as an essential ingredient thereof, a concentrated Wort extract having its maltose content substantially Wholly withdrawn and the residue nlorought into dry form.

8. Afood preparation having as an essentlal ingredient thereof, a concentrated Wort extract having its maltose content substantially wholly Withdrawn and the residue mixed with a fruit preparation and brought into dry form.

- In testimony whereof I have signed my name to this specification, in the presence of two subscribing witnesses.

CARL BACH. Witnesses L. H. Gno'rn, lWILLIAM Anne. 

